Beef Lasagne
Ingredients
Ragù
- 1 brown onion, finely diced
- 1 carrot, diced
- drizzle of oil
- 500 g beef mince
- 1/2 tsp salt
- 1 Tbsp Italian herbs
- 60 g tomato paste
- 2 can crushed tomatoes
- 1 cup beef stock
Béchamel Sauce
- 2 egg yolk
- 2 Tbsp butter
- 3 Tbsp flour
- 2 cup milk
- 200 g cheese, grated
Pasta Layer
- 250 g lasagne sheets
- 250 g cheese, grated
Instructions
- Preheat oven to 210°C. Set aside a large oven dish (about 30cm x 25cm).
- PREP & COOK RAGUPrep onion and carrot. Heat oil in a large, deep fry-pan on high heat and cook onion and carrot for about 4 minutes, stirring, until starting to brown. Add beef and salt and cook, for about 6 minutes, breaking up with a spoon, until browned.
- SIMMER RAGUAdd Italian herbs and tomato paste and cook, stirring, for about 1 minute, until fragrant. Add canned tomatoes and salt. Bring to a simmer, reduce heat to low and cook for about 15 minutes, until slightly thickened and reduced. Season to taste with salt and pepper.
- MAKE BECHAMELWhile pasta is cooling, make béchamel. Heat butter in a pot on medium heat. Once melted, add flour and cook for about 1 minute, until foamy and fragrant. Add milk and whisk, until smooth. Bring to a simmer, reduce heat to low-medium and cook for about 1 minute while stirring, until very thick. Remove from heat and whisk through Parmesan cheese and egg yolk.
- ASSEMBLE LASAGNEPour about one third of the ragù mixture into oven dish and top with 3-4 pasta sheets. Top with another layer of ragù (about half of what’s left), spreading out evenly. Top with half the bechamel mixture, spreading out. Continue with pasta sheets and remaining ragù. Finish with pasta sheets to cover, spread remaining bechamel on top and sprinkle with cheese.
- BAKE LASAGNEBake for 25-30 minutes, until cheese is golden and bubbly and pasta is tender when a knife is inserted. Allow to sit for 5 minutes before serving.
